This Turmeric Salmon and Couscous skillet is super easy to make on a weeknight but seasonal and tasty enough for company.  Loaded with good-for-you ingredients and ready in under 30 minutes!

Fall seasonal goodies at their best!  I love using all that fall has to offer to make beautiful meals using things I find at the market.  Turmeric always makes for such gorgeous color whenever I use it and it’s so good for you!

If you are gluten free or you are not a fan of couscous, use quinoa or rice instead.  Either way, the spices will give great flavor to whatever base you choose.  I loaded this Turmeric Salmon and Couscous up with all the spices… paprika, turmeric, salt, pepper, and orange zest.  

People often ask about salmon and how to buy it.  I rarely buy fresh and often buy the frozen packages from Whole Foods.  I like to meal prep it on the weekends and throw it in my salads and bowls during the week.  It’s so tasty just with a little drizzle of pure maple syrup or a slather of grainy dijon mustard.  

The health benefits of salmon are vast and include heart-healthy omega-3 fatty acids, high protein, and plenty of B vitamins.  Not to mention, I like to try to have a few nights a week that we don’t eat red meat.  

Recipe Ingredients

• salmon – I like to buy frozen fillets and thaw them overnight in the fridge
• orange pepper – any color pepper will work and small dice works great in this
• red onion – shallots or white onion will work great here too
• spices – I love using a combo of turmeric and paprika for its smokey, earthy flavor and it adds so much color 
• orange juice and zest – using fresh really makes a big difference in this dish, it’s more concentrated flavor

More Salmon Recipes to Try

Turmeric Salmon and Couscous

This Turmeric Salmon and Couscous skillet is super easy to make on a weeknight but seasonal and tasty enough for company.  Loaded with good for you ingredients and ready in under 30 minutes!

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Course: Dinner

Cuisine: Indian

Keyword: salmon and couscous

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Calories: 489kcal

Ingredients

• 4 skin on salmon fillets
• 1 orange pepper, diced
• ½ red onion, diced
• 1 teaspoon Kosher salt
• ¼ teaspoon pepper
• 2 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 cup couscous
• 2 tablespoon fresh orange juice
• 1 tablespoon orange zest

Instructions

• Heat a pot over medium-high heat and add 1 tablespoon olive oil. Add peppers and onions and saute for about 5 minutes or until they become soft. Sprinkle the vegetables with half the salt, pepper, turmeric and paprika. I just eyeball this.

• Add coucous and stir a minute. Add one cup of water and bring to a boil. When boiling remove from heat, place lid on and let sit for five minutes. Add orange zest.

• In a cast iron pan heat 1 tablespoon olive oil over medium high heat. Place salmon on a plate and sprinkle with remainng salt, pepper, turmeric and paprika. Again you can kind of eyeball this. Rub all the spices into both sides of the salmon.

• Place salmon skin side down in heated pan and leave for about five minutes on first side. Turn and cook a remaining 5 minutes or so depending on thickness of the salmon.

• Serve salmon over the couscous. Sprinkle with the fresh orange juice.

Notes

Couscous is not gluten-free.  If you prefer gluten-free replace it with quinoa or rice.  

Nutrition

Calories: 489kcal | Carbohydrates: 39g | Protein: 40g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 663mg | Potassium: 1034mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1270IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 2mg